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Martha Washington Candies Recipe

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4.3 from 4 reviews

Martha Washington Candies feature a rich, creamy coconut and pecan center studded with chopped cherries, all enveloped in a smooth chocolate coating. These bite-sized treats resemble decadent coconut truffles with an irresistibly creamy texture and a delightful mix of flavors and textures.

Ingredients

Base Mixture

  • 1 cup unsalted butter (2 sticks), melted
  • 1 pound powdered sugar
  • 1 tablespoon vanilla extract
  • 14 ounces shredded sweetened coconut flakes
  • 14 ounces sweetened condensed milk

Mix-ins

  • 10 ounces maraschino cherries, chopped and drained (blotted dry with paper towel)
  • 3 cups pecans, chopped

Chocolate Coating

  • 12 ounces pink candy melts (extra ½ cup if making swizzle)
  • 12 ounces chocolate candy melts (extra ½ cup if making swizzle)

Instructions

  1. Combine Wet Ingredients: In a large mixing bowl, add the powdered sugar, melted unsalted butter, vanilla extract, sweetened condensed milk, and shredded coconut. Stir thoroughly with a spoon until the mixture is completely wet and well combined.
  2. Fold in Cherries and Pecans: Gently fold in the chopped, well-drained maraschino cherries and chopped pecans, ensuring even distribution throughout the mixture.
  3. Form Candy Balls: With gloved hands or clean hands, shape the mixture into small balls approximately 2 tablespoons each. The mixture will be sticky but manageable. For easier handling, chill the mixture for 1 hour before shaping if possible.
  4. Freeze the Formed Balls: Place the shaped balls onto a parchment-lined large baking sheet. Once all candies are formed, freeze for 1 hour to firm them up prior to dipping.
  5. Melt the Candy Coatings: Separately melt the pink candy melts and the chocolate candy melts in microwave-safe bowls. Microwave for 30 seconds, stir, then continue in 15-second intervals, stirring each time until smooth and creamy.
  6. Dip the Candies: Using a fork and spoon, dip each chilled candy ball fully into the melted chocolate or pink candy melts (one color at a time). Tap off excess coating and return to the parchment-lined baking sheet.
  7. Add Decoration (Optional): For extra decoration, drizzle the opposite color candy melt over each candy to create a swizzle effect or sprinkle additional shredded coconut on top.
  8. Freeze to Set: Once all candies are coated and decorated, place the baking sheet back in the freezer for 30 minutes to allow the coating to harden completely.
  9. Storage: Store the finished candies in an airtight container in the refrigerator. Consume within one week for best freshness.

Notes

  • Nutritional values are approximate and intended as a guide.
  • Chilling the mixture before shaping helps reduce stickiness, making it easier to form uniform balls.
  • Use gloved hands or lightly wet your hands to prevent the mixture from sticking during shaping.
  • If desired, the swizzle decoration adds an elegant touch and extra flavor contrast.
  • These candies must be kept refrigerated to maintain texture and freshness.

Find it online: https://marthatasty.com/martha-washington-candies-recipe/